Jal Jeera

Name: Jal Jeera
Ingredients: 2 tablespoons whole cumin seeds; 4 teaspoons fresh cilantro leaves; 2 teaspoons sugar; 3/4 cup fresh mint leaves; 2 tablespoons fresh lemon juice; 1/2 teaspoon kala namak salt; 4 cups cold water; 1/2 lemon, cut into 4 wedges, for garnish; 4 mint sprigs, for garnish

9 ingredients

8 steps

Ingredients

2 tablespoons whole cumin seeds
4 teaspoons fresh cilantro leaves
2 teaspoons sugar
3/4 cup fresh mint leaves
2 tablespoons fresh lemon juice
1/2 teaspoon kala namak salt
4 cups cold water
1/2 lemon, cut into 4 wedges, for garnish
4 mint sprigs, for garnish

Directions

1

Preheat the oven to 450F.
2

Line a rimmed baking sheet with foil.
3

Pound the cumin in a mortar and pestle until cracked, then spread on the prepared baking sheet.
4

Roast for 3 to 5 minutes, until fragrant and lightly toasted, being careful not to burn.
5

Add the cilantro, sugar, and mint to the mortar and crush with the pestle into a paste.
6

Combine the paste with the toasted cumin, lemon juice, and kala namak in a large jar (at least 1 1/2 quarts) and mix thoroughly.
7

Add the water and some ice; seal the jar and shake vigorously.
8

Pour ice and all into 4 tall glasses, garnish with lemon wedges and mint sprigs, and serve.